Tag Archives: Salumi

The Italians and Spaniards don’t have a name for air-dried venison backstrap. That’s a problem. On a cow, this cut would be called the loin, but it’s a deer so we just call it a backstrap because….I don’t know…it sounds … Continue reading →

I talk about curing meat frequently on this blog, mostly because it’s delicious. I recently had a discussion with someone about food safety and bacteria. We disagreed with each other, strongly. This can be a good thing for a lively … Continue reading →